JP3244430B2 - Processed plum and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed plum whose main component is the flesh of green plum or ripe plum, and which is obtained by forming a surimi from which seeds have been removed, and a method for producing the same.

[0002]

2. Description of the Related Art Ome or ripe plum has conventionally been known as plum wine,
It has been loved by Japanese as a raw material for juices, jellies, jams, Japanese sweets, and Western sweets. Even today, it is often used as a health food or keeping the body alkaline. The plum or ripe plum is made from plum fruits harvested during the rainy season in June.

[0003]

However, the conventional natural green plum or ripe plum has a problem that seeds remain and the seeds are very hard and lack teeth. In addition, since the seeds are oblate spheroids, they may be swallowed, and in the case of children, elderly people, sick people, etc., there is a risk of a serious accident. In particular, when ume is used as it is for Japanese sweets or Western confectionery, if the ume is covered with the wrapping material of the confectionery, the ume seeds inside will not be noticed, and if you chew strongly, the teeth will be missing or if you eat poorly, you will swallow. Accident. For this reason, in the past, Kanro plum (sweetened plum or ripe plum) was used, but it has not been generalized due to the problem of seeds.

In order to solve the above-mentioned conventional problems, the present invention eliminates seeds, has a natural taste and a good taste, is not so different from natural oume or ripe plum, and has excellent processability. An object of the present invention is to provide a plum and a method for producing the plum.

[0005]

In order to achieve the above-mentioned object, the processed plum of the present invention is formed by molding a pulp of a green plum or a ripe plum, which is a pulp minced body containing 1 to 10% by weight of salt. However, before the drying, the coating of the thickening polysaccharide is formed on the surface by being immersed in a liquid containing the thickening polysaccharide, and before or during the drying of the molded pulp surimi after the formation of the coating. Edible oil is applied to the surface of the coating,
It is characterized by the absence of seeds.

In the processed plum, it is preferable that the processed plum is formed into at least one selected from a dumpling shape, a rod shape, and a plate shape.

In the processed plum, the thickening polysaccharide is preferably a gellan (Gellan gum) polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea.

Next, the process for producing a processed plum according to the present invention comprises the steps of removing the seeds after freezing the plum or ripe plum, taking out the pulp and forming a surimi, and shaping the surimi into a predetermined shape using a molding machine. And a method of producing a processed plum, comprising at least a step of drying and then a step of drying, wherein 1-10% by weight of salt is added to the pulp surimi before the shaping step, and the pulp surimi is formed before the drying step after the shaping step. While immersing the body in a liquid containing a thickening polysaccharide to form a coating, applying edible oil to the surface of the coating after forming the coating and before or during the drying step. And The amount of the salt added is preferably 2 to 8% by weight.

In the above production method, the thickening polysaccharide is
A gellan (Gellan gum) polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea. The molded body of the pulp is put in a 0.5 to 3.0% by weight aqueous solution of the thickening polysaccharide. It is preferred to soak for ~ 60 seconds.

[0010] In the above-mentioned production method, the molded pulp body after immersion in a liquid containing a thickening polysaccharide is placed in water for 1 hour.
It is preferred to soak for ~ 60 seconds. In the above-mentioned production method, the drying step is carried out at a temperature of 40 to 80 ° C. and for a period of 20 minutes to 2 hours, and a loss on drying is 10 to 30 hours.
% By weight.

In the above-mentioned production method, the edible oil may be
0.001 for the pulp body by spraying
It is preferable to provide the content by 1 to 1% by weight.

According to the configuration of the processed plum of the present invention described above,
There are no seeds, and the pulp surimi of ome or ripe plum is formed, and the pulp surimi formed body containing 1 to 10% by weight of salt has a thickening polysaccharide film formed on the surface, and edible oil is provided on the surface of the film. By doing so, it is possible to realize a processed plum that has a natural taste, a good taste, and a good appearance. That is, the pulp of a natural oume or a ripe plum is used as a main component, and the pulp portion contains salt in the range of 1-10.
By including the weight%, the coating of the thickening polysaccharide becomes like the skin of a plum, so that the taste can be given the taste of natural plum or ripe plum. By including salt, the taste will not change and will last longer. In addition, the thickening polysaccharide acts as a skin of a natural plum or a ripe plum, and hardly allows salt to pass through, and blocks the inner pulp from the outside air. In addition, unlike sodium alginate (gelling agent), it does not significantly affect taste and texture. In addition, the edible oil prevents sticking of the processed plums formed into a predetermined shape and does not significantly affect the taste and texture.

[0013] In the above, the processed plum is dumpling-shaped, rod-shaped,
If it is formed in a plate shape, it becomes easy to eat. For example, if it is formed into a 2 to 10 g dumpling shape (spherical shape), it can be eaten in the same manner as natural oume or ripe plum, and if it is formed into a stick or plate, it can be supplied as a snack. Furthermore, it can be molded into any shape.

In the above, edible oil is preferable because of its high safety. As an edible oil, for example, coconut oil has high releasability, is tasteless and odorless, and does not significantly affect taste and texture.

[0015] In the above, it is preferable that the thickening polysaccharide is a gellan (Gellan gum) polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea without having a great influence on taste and texture. .

In the processed plum, it is preferable to add 1 to 10% by weight of salt to the pulp, since the thickening polysaccharide becomes skin-like and the taste is not changed, and is kept for a long time. More preferably, the amount of salt added is 2 to 8% by weight, and particularly preferably about 5% by weight.

Next, according to the method for producing a processed plum of the present invention,
Removing the seeds after freezing the plum or ripe plum, removing the pulp to make a surimi, forming the surimi into a predetermined shape using a molding machine, and then drying the processed plum at least comprising a step of drying A manufacturing method, wherein 1-10% by weight of salt is added to the pulp surimi before the shaping step, and the pulp surimi shaping body is immersed in a liquid containing a thickening polysaccharide before the drying step after the shaping step to form a coating. By forming and applying the edible oil to the surface of the coating after forming the coating and before or during the drying step, the processed plum of the present invention can be efficiently and rationally manufactured.

In the above method, the thickening polysaccharide is a gellan gum polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea, and the thickening polysaccharide is 0.5 to 3. It is preferable to immerse the molded body of pulp in a 0% by weight aqueous solution for 1 to 60 seconds because the formability and handleability of the molded body of pulp can be improved.
Particularly, it is preferable to use an aqueous solution of about 1.5% by weight of the thickening polysaccharide. In addition, since gellan (Gellan gum) polysaccharide is a powder, it is preferable to dissolve it in boiling water and cool it before use.

In the above method, the molded pulp body after immersion in a liquid containing a thickening polysaccharide is added to water for 1 to 60 minutes.
Dipping for 2 seconds is preferable because the amount of the thickening polysaccharide attached can be adjusted.

In the above method, if the drying step is performed at a temperature of 40 to 80 ° C. and for a period of 20 minutes to 2 hours, and the loss on drying is 10 to 30% by weight, the coating of the thickening polysaccharide is removed. This is preferable because it can be appropriately controlled and the taste does not change.

In the above method, when the edible oil is applied to the pulp body by a spray method in an amount of 0.001 to 1% by weight, it is possible to effectively prevent sticking of the processed plums formed into a predetermined shape. It is preferred.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described more specifically with reference to the embodiments of the present invention. Before supplying the pulp of the ume or the ripe plum to the molding machine, the ume or the ripe plum is frozen, and then only the pulp (pifle) is taken out to remove the seeds. The surimi is manufactured in this manner. The above treatment can be easily performed by crushing the pulp of the frozen plum or ripe plum. Thereafter, about 5% by weight of salt is added.

FIG. 1 is a conceptual sectional view of an embodiment of a processed plum according to the present invention. In FIG. 1, reference numeral 1 denotes a molded pulp body, 2
Is a thickening polysaccharide coating on the surface, and 3 is an edible oil. FIG. 2 is a schematic process diagram showing one embodiment of the method and apparatus for producing a processed plum according to the present invention. In FIG. 2, reference numeral 10 denotes a molding machine for molding a pulp surimi into a predetermined shape. For example, a granulator may be used. The arrow A above the molding machine 10 is a dropper for supplying the pulp of the frozen raw plum or ripe plum as a raw material. In the molding process, it is preferable to keep the moisture content constant and adjust the viscosity. Next, 11 is a thickening polysaccharide,
For example, a gellan (Gellan gum) polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea is 0.5 to 3.0% by weight, particularly preferably 1.5% by weight.
It is a tank of an aqueous solution to which a degree has been added. In addition, gellan (Gell
an gum) Since the polysaccharide is a powder, it was dissolved in boiling water and cooled before use.

The molded body of pulp is immersed in this for 6 to 12 seconds. Reference numeral 12 denotes a belt conveyor. Then aquarium 1
3 and immersed in the belt conveyor 14 for 6 to 12 seconds to wash with water. Next, the molded body of pulp is supplied to the left and right swing rotary conveyor 15 and spread in the width direction. Next, the mixture is supplied to a belt conveyor 16, and edible oil, for example, coconut oil is sprinkled thereon by a spray 17 in a spray state. The spraying of the edible oil with the spray 17 may be performed inside the dryer 18. For example, the position of the spray 17 'in FIG.

Returning to the description of FIG. 2, the drying process is started.
In the drying process, the belt conveyor 2 in the dryer 18 is used.
1 and supply the molded body of pulp to the ground. In the drying treatment of the molded body of pulp, if the film is too dry, the film becomes thinner or weaker. On the contrary, if the film is too weak, the film becomes too thick and gives a sense of incongruity. If the temperature is too high, the pulp may deteriorate. Therefore, the temperature is in the range of 40 to 80 ° C. and in the range of 20 minutes to 2 hours, and the loss on drying is 10 to 30% by weight.
Is preferable. More preferably, the temperature is 60 ° C,
The time is 40 minutes and the loss on drying is about 20% by weight. Further, it is preferable to blow the air with a blower (fan) 20, pass around the combustion chamber 19 to make hot air, and dry the molded body of pulp flesh on the multi-stage belt conveyor 21. Belt conveyor 2
By attaching a wire mesh that generates far-infrared light above 1, heat efficiency is further improved and food ripening is promoted.
Can give a mellow taste. In addition, when the pulp surimi molded body is rolled when falling from the upper stage to the lower stage of the belt conveyor 21, the pulp surimi molded body is further shaped into a spherical shape.

The pulp surimi formed after the drying treatment is
After being taken out to the finished conveyor 22 and subjected to product inspection, it is put into a container to be a product. The seedless green plum or ripe plum product obtained can be used as a raw material for processed foods such as jelly, Japanese confectionery, western confectionery, sausage, Kamaboko and the like. Especially since it is seedless, even if the surface is covered with other materials, there is no problem that the teeth are damaged or swallowed.

[0027]

As described above, the processed plum of the present invention is
There is no seed, and a molded body of flesh of pulp of ome or ripe plum, which contains 1 to 10% by weight of salt, is formed with a film of thickening polysaccharide on the surface. By providing the edible oil, it is possible to realize a processed plum having a natural taste, a good taste, and a good appearance. That is, the pulp of the natural green plum or ripe plum is used as the main component, and the pulp portion contains 1 to 10% by weight of sodium chloride, so that the coating of the thickening polysaccharide forms the skin of the plum skin. So that the taste can be given the taste of natural plum or ripe plum. In addition, the thickening polysaccharide acts as a skin of a natural plum or a ripe plum, and hardly allows salt to pass through, and blocks the inner pulp from the outside air. In addition, unlike sodium alginate (gelling agent), it does not significantly affect taste and texture. In addition, the edible oil prevents sticking of the processed plums formed into a predetermined shape and does not significantly affect the taste and texture.

Next, according to the method for producing a processed plum of the present invention,
Removing the seeds after freezing the plum or ripe plum, removing the pulp to make a surimi, forming the surimi into a predetermined shape using a molding machine, and then drying the processed plum at least comprising a step of drying A manufacturing method, wherein 1-10% by weight of salt is added to the pulp surimi before the shaping step, and the pulp surimi shaping body is immersed in a liquid containing a thickening polysaccharide before the drying step after the shaping step to form a coating. By forming and applying the edible oil to the surface of the coating after forming the coating and before or during the drying step, the processed plum of the present invention can be efficiently and rationally manufactured.

[Brief description of the drawings]

FIG. 1 is a conceptual sectional view of one embodiment of a processed plum of the present invention.

FIG. 2 is a schematic process diagram showing one embodiment of a method and an apparatus for producing a processed plum according to the present invention.

FIG. 3 is a schematic process diagram showing another embodiment of the method and apparatus for producing a processed plum according to the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 pulp surimi molded product 2 thickening polysaccharide coating on surface 3 edible oil 10 molding machine (granulator) 11 tank containing thickening polysaccharide 12, 14, 15, 16 belt conveyor 13 water tank 17, 17 'spray 18 Dryer 19 Combustion chamber 20 Blower (fan) 21 Multi-stage belt conveyor 22 Finished conveyor

Claims (7)

(57) [Claims] 1. A molded body of pulp, which is formed from pulp of ume or ripe plum and contains 1 to 10% by weight of salt, is immersed in a liquid containing a thickening polysaccharide before drying. A film of the thickening polysaccharide is formed on the surface of the film, after the film is formed, and before or during the drying of the molded body of pulp, the edible oil is applied to the surface of the film, and there is no seed. And processed plum. 2. The processed plum according to claim 1, wherein the processed plum is formed into at least one shape selected from a dumpling shape, a rod shape, and a plate shape. 3. The processed plum according to claim 1, wherein the thickening polysaccharide is gellan gum polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea. 4. A method comprising: removing at least seeds from frozen plums or ripe plums, removing pulp to form surimi, forming the surimi into a predetermined shape using a molding machine, and then drying. A method for producing a processed plum, comprising: adding 1 to 10% by weight of sodium chloride to a pulp ground meat before the forming step, and converting the pulp ground body into a liquid containing a thickening polysaccharide before the drying step after the forming step. A method for producing a processed plum, comprising immersing a coating film and applying an edible oil to the surface of the coating film after forming the coating film and before or during the drying step. 5. The thickening polysaccharide is a gellan (Gellan gum) polysaccharide obtained by separating and purifying a polysaccharide produced by Pseudomonas elodea, wherein 0.5 of the thickening polysaccharide is used.
1 to 3 wt% aqueous solution
The method for producing a processed plum according to claim 4, wherein the method is immersed for up to 60 seconds. 6. The pulp body after being immersed in a liquid containing a thickening polysaccharide is immersed in water for 1 to 60 seconds.
4. The method for producing a processed plum according to the above. 7. The drying step is performed at a temperature of 40 to 80 ° C. and for a period of 20 minutes to 2 hours, and a loss on drying is 10 to 3 hours.
The method for producing a processed plum according to claim 4, wherein the amount is 0% by weight.